Climate change is not just causing higher temperatures and more extreme weather events. It is also having a significant impact on our food supply. A new study published in Nature Climate Change finds that the nutritional value of seafood is declining in low-income countries.
The study, conducted by researchers at the University of British Columbia, found that the availability of four key nutrients in seafood – calcium, iron, protein, and omega-3 fatty acids – is expected to decrease by 30% in low-income countries by the end of the century.
These nutrients are essential for human health, and their decline could have a serious impact on the health and well-being of people in these countries.
The study found that the decline in nutrient availability is being driven by a number of factors, including:
- Warmer temperatures: As the oceans warm, fish are moving to cooler waters, which makes them more difficult to catch.
- Ocean acidification: Rising levels of carbon dioxide in the atmosphere are causing the oceans to become more acidic, which makes it difficult for fish to grow and reproduce.
- Overfishing: Overfishing is already a major problem in many parts of the world, and it is expected to worsen as climate change makes it more difficult to catch fish.
The study’s findings highlight the urgent need to take action to address climate change. If we do not act, the decline in the nutritional value of seafood will have a devastating impact on the health and well-being of people in low-income countries.
